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Final zucchini enchiladas garnished with cilantro, jalapenos and avocado
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4.99 from 275 votes

Zucchini Enchiladas

Swap the tortillas for thinly sliced zucchini, and try this low carb keto friendly Zucchini Enchiladas. They're made w/ shredded chicken and sure to impress!
Course Entree
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 318kcal
Author Yumna Jawad


  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 cloves garlic clove minced
  • 2 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 3 cups shredded chicken
  • 1 ½ cup enchilada sauce divided
  • 2-3 zucchinis large
  • 2 cups Mexican blend cheese shredded
  • Cilantro, jalapenos, avocados for serving


  • Preheat oven to 350°F.
  • In a large skillet over medium heat, heat olive oil. Add onions and cook until they soften. Add garlic, cumin and chili powder. Season with salt and pepper, and cook until fragrant, about 1 minute. Add the cooked shredded chicken and 1 cup enchilada sauce, and stir until coated.
  • On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Each zucchini should yield about 10 wide slices. Save the ends that are hard to peel for another use.
  • Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture. It should yield about 24 total rolls.
  • Pour the remaining enchilada sauce over the zucchini enchiladas and top with shredded cheese.
  • Bake in the preheated oven until cheese is melted, about 20 minutes.
  • Garnish with cilantro, jalapenos and avocados, and serve immediately.



Recipe: This recipe was adapted from Delish.
Storage: Store any leftovers in an airtight container. They will last about 2-3 in the fridge, but the zucchini will start getting soft after the first day.
Make Ahead Tips: You can slice the zucchini slices up to a day in advance. Store them in the fridge with layers of paper towels between them so they don't release too much moisture from being stacked on top of each other.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of shredded chicken, you can also use ground beef, ground turkey or even just prepared beans or tofu.
  • If you don't have cumin or chili powder, you can add other Mexican spices included paprika, garlic powder, onion powder or oregano.
Equipment: These are some suggested items that I use for the recipe.
  • I use the vegetable Y-peeler to create thin wide strips of zucchini. It's an inexpensive tool that has lots of other uses in the kitchen, like peeling carrots or peeling beets, for example.
  • I love using the Staub ceramic dish to make theses zucchini enchiladas. They gently retain heat and won't absorb moisture, which is ideal for baking zucchini that can often have excess moisture. Plus, they go from oven-to-table so beautifully!


Calories: 318kcal | Carbohydrates: 10g | Protein: 28g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 845mg | Potassium: 407mg | Fiber: 2g | Sugar: 6g | Vitamin A: 915IU | Vitamin C: 14.6mg | Calcium: 277mg | Iron: 2.2mg